Pumpkin Pie Spice is ubiquitous come the fall, and we’re not sad about it! Especially because it’s so easy to make your own DIY Pumpkin Spice Blend and you get to control the quality of spices (and quantities) that are added to it! Plus, you’ll likely already have what you need on hand at home in your spice cabinet so you can make it right now!
DIY Pumpkin Pie Spice
I’m all about my pumpkin pie spice in the fall! There are so many great recipes, including so many on this site, that include this spice blend and it’s so simple to make your own DIY Pumpkin Pie Spice instead of purchasing a separate blend when you likely already have the ingredients in your spice cabinet!
The best part about making your own spice blend is that you can control the quality and quantity. When you are purchasing a bottle of it at the store there is always a chance you actually don’t like the taste because that brand may have more or less of the particular blend of spices they are using, and this has definitely happened to me before. If you happen to like one of those spices more than the other in our blend, you can increase or decrease the quantity by a little (start with 1/2 a teaspoon at a time) to suit your taste.
This DIY Pumpkin Spice Blend also makes a great gift! Place it in a cute jar, with a ribbon and homemade label and bring along as a hostess gift!
What spices are in pumpkin spice?
Our blend includes cinnamon, ginger, nutmeg and cloves! This matches the most common blend of spices you will find in the store! Once made store in a jar with a tight fitting lid for up to a year. After a year spices start to lose their potency, though they are still “safe” to consume.
Let’s talk about ALL THE WAYS to use this spice blend:
This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our new (nut-free) crust that is so simple to put together! It’s the quintessential fall pie, destined to be the star of your holiday dessert table!
Gluten Free Pumpkin Pie
Thanksgiving is coming and I think you’d be hard pressed to find a Thanksgiving dessert table without a Pumpkin Pie on it. We’re excited to share our Gluten Free Pumpkin Pie recipe with you today, introducing our new NUT-FREE crust that so many of you have been asking for. If you don’t need to be nut-free and would rather avoid oats, feel free to use our classic pie dough, found here. The pie filling is dairy-free (but the crust isn’t as we use butter, but we offer a few subs in the notes) and the pumpkin flavor really shines through in the filling!
Typically our crust recipe, featured in our Gluten Free Apple Pie recipe, among others, uses almond flour as the base. So many of you have reached out to ask for a replacement because of nut allergies so we worked hard bringing you this nut-free crust. You may have noticed that we don’t develop a lot of recipes that use gluten-free mixes and flour blends because we love to be able to control what is added to our food. While they certainly have their place in the gluten-free world, here at LCK we would rather start with one type of gluten-free flour and build a recipe off of that to minimize what is added to our food.
Usually, that is almond flour first and foremost, so we really had our work cut out for us when we began developing a nut free crust for you. We started working on nut-free recipes by switching over the Best Paleo Bread to the best Nut-Free Bread using a 1-1 sub with store-bought oat flour. It worked so well we knew we wanted to start there.
After we got the proportions down, we needed to adjust the moisture level since oat flour can suck liquid up (like oatmeal does). For this recipe we found that adding in the right level of salt, maple syrup, and egg and a touch of water did the trick. In the future we are going to experiment with adding in different spices and flavors with this crust to see if it works in other recipes, but for now we are super happy with how this works for our Gluten Free Pumpkin Pie.
How To Make Gluten-Free Pie Crust
The best part about this crust is that it is SO EASY to put together. The dough comes together in a food processor in a few minutes. Just make sure that you don’t overprocess the dough: Once it has come together stop running the processor. After it’s made you CAN roll out the dough right away, which we love. This is unusual for pie crusts, that usually need to wait to rest and firm up. We found it easiest to roll the dough between two sheets of plastic. Normally we shy away from plastics, but in this crust it really is easiest if you use that vs. parchment paper. But if you don’t keep plastic in your home (we get it!), parchment will do in a bind!
We really loved working with this dough and found it simple. It should look similar to the photo above. We worked with this dough over a dozen times and have always found it super simple to work with, but we’ve gotten some feedback that some people making the dough found it wet. After testing it some more, while we never have been able to accidentally make a wet dough when following the recipe, we’ve discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. For fool proof measuring you can weigh out the oat flour instead. If you find your dough a bit more wet than the above photo add in oat flour a tablespoon at a time until it feels workable.
Once the dough is rolled out, invert into the pie pan right way and parbake the crust to ensure no soggy bottoms! If you’d rather wait to roll the crust you can store the pastry, wrapped in plastic, in the refrigerator for two days, but let it warm up a tiny bit before rolling (about 5-10 minutes depending on how warm your kitchen is). Once you have par-baked the pie you MUST bake it with the filling immediately after. If you wait in between par-baking and filling the shell there is a chance the crust can crack a bit. It’s not the end of the world if it does, as the pie will still bake up alright, but it’s an easy mistake to avoid by making sure you par-bake the crust and bake the filling together without waiting in between those two steps. If it does crack a bit, which we did see happen in testing if we waited in between par-baking and filling, the slight cracks magically came back together the next day.
Tips for Rolling Out Dough and Baking
Don’t overwork the dough in the food processor! Once it “comes together” stop! Take it out.
You can roll the dough right away! The oat flour crust works best when it is made, rolled and baked all at the same time. Luckily it really doesn’t take too much time! If you need to make the pie in steps it is better to make the dough ahead of time (up to 2 days) and then let it warm up a bit before rolling. But you must par-bake and bake the filling all at once.
Don’t over whip the eggs in the filling. Whisk the eggs until they are combined with the filling. One classic mistake people make when baking pumpkin pie is to over whisk the eggs. This creates air in the custard and can lead to the custard rising too quick and then falling or cracking.
Want to avoid a big crack in the filling? Don’t overbake the pie! Your pumpkin filling (or custard) should be just starting to set up when you take it out of the oven. The edges of the filling should be slightly puffy, but the center should still wiggle. The pie will continue cooking after it has come out of the oven and sets up in the refrigerator. Don’t worry if you do get a crack, it won’t affect the flavor but it is prettier without it.
Cool the pie completely before placing in the refrigerator, and then let it set up completely in the refrigerator before slicing, at least 3 hours.
In a food processor combine oat flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
In a small bowl whisk egg, water and maple syrup together. With the food processor running, add egg mixture and process until the dough just comes together.
Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12" circle and take off the top piece of plastic. Invert into a 9" pie pan and crimp the edges. If desired, brush with egg wash for a more golden crust, but this is not necessary.
Par-bake the pie crust by placing a piece of parchment inside the crust and fill with pie weights (or dried beans or rice). Place in the oven and bake for 10 minutes.
Meanwhile make the filling by combing all the filling ingredients and whisk to combine.
Once par-baked remove the pie weights and parchment paper and pour the filling into the shell and bake in a preheated 350 degree oven for 50 minutes, or until the filling is set on the edges but still slightly wobbly in the middle (see note). If crust is browning too quickly cover it with foil.
Let cool briefly, about 1 hour before placing in the refrigerator to continue to set for another 3 hours.
Make sure to read over the posts for tips and tricks on how to make the BEST Pumpkin Pie.
We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
Take care not to overcook the pie. The edges of the pie filling should be set and barely puffy until about 3" in and the rest of the pie will still be wobbly. It will continue to cook and set as it cools. If the pie is overcooked it will crack, which is not the end of the world, but would be visually more appealing without it.
We decorated this Pumpkin Pie with some leaf cut-outs. If you'd like to do this too you will need to make a second batch of dough. Simply double the ingredients and make the same way in a large food processor. Roll out on a sheet of parchment and using a cookie cutter, cut out the leaves and place on a parchment lined baking sheet. Bake separately while parbaking the crust.
If you don't tolerate oats, check out are classic pie crust recipe here.
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This Brown Butter Pumpkin Sauce over Zucchini Linguine & Grilled Chicken is a delicious & healthy ‘pasta’ dish that uses a few of my favorite things!
Pumpkin, theinspiralizer, fresh herbs, and grilled chicken make up this delicious Fall dinner that will be a hit night after night.
In other news, Halloween is on the horizon! I’m still deciding what to dress Jax (the pup) up as. It’s kind of silly to get him a costume, but I feel like it’s a must. I’ll be browsing the internet looking for dog costumes while devouring bowls of this deliciousness.
You can use original almond milk, or vanilla. Whatever you have on hand!
Brown Butter Pumpkin Sauce over Zucchini Linguine & Grilled Chicken
While simmering, cook grilled chicken as desired (I coat mine in salt, pepper, and garlic granules and grill over medium heat)
Once grilled, cut up chicken and place in sauce, mix to combine
Taste sauce and adjust seasoning as desired
Spiralize your zucchini
In a separate skillet, heat 1 tablespoon oil and toss in zucchini noodles
Let cook, tossing often, for 5 minutes*
Place noodles in a bowl, add chicken and extra sauce on top
Garnish with fresh parmesan and rosemary
*Don't let it the noodles get soggy
**Add more milk as needed to get the desired sauce consistency
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Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!
What is your favorite type of pasta dish? Healthy or not!
This Easy Pumpkin Soup is creamy, flavorful, smooth, and garnished just right with Chili Garlic Oil and roasted pumpkin seeds! It’s perfect for the fall season, and for any holiday gathering! This soup comes together quickly and is paleo-friendly!
How do you make a pumpkin soup?
October has me feeling all Fall! It makes me realize how much I truly love this season. The weather has been just right, and I am loving all of the Fall flavors popping up in my CSA! I purchased some amazing blanket scarfs, my boots are out and in use, and this past weekend we went apple picking! The foliage in New England is really starting to shine in only the way it can in New England! So beautiful.
Today is special. Not only am I bringing you my delicious (and easy) pumpkin soup, but my girlfriends and I have SIX total pumpkin recipes to get you through the next two months.
Can you taste that creamy goodness? OH. YEAH.
This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds. You’ll enjoy this soup all season long!
Taste and adjust spices as desired (i.e. more salt, pepper).
In a small pot, heat oil with garlic and chilis. Let cook for 5 minutes, stirring often. Strain and set aside.
Garnish soup with roasted pumpkin seeds and optional garlic chili oil!
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Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack.
These paleo-friendly pumpkin waffles are the real deal! They are fluffy and delicious, and perfect for any morning. They are totally freezer-friendly and nobody will know that they are gluten-free and grain-free!
Last week we had Sticky Bun Pumpkin Muffins that have been a serious hit around these parts. This week I’m giving you a classic. This is the ultimate pumpkin waffle recipe that needs to be your weekend breakfast all throughout the season!
How to Make Pumpkin Waffles
Fluffy Fall flavor perfection. Now say that five times fast.
How Much Pumpkin Puree Will A Pumpkin Make?
In general for every pound of pumpkin you’ll have about a cup of pumpkin puree!
How To Freeze Leftover Pumpkin Puree:
When freezing pumpkin pick containers that will allow for 1-2 inches of space and freeze in shallower containers or ice cube trays.
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.
Over the summer I brought you guys a Sweet and Smoky BBQ Sauce. That recipe is seriously one of my favorites. BBQ Shredded Chicken Lettuce Cups, grilled chicken, and so on. It’s easy, and the perfect condiment to spice up your lunches- without an of the junk.
BUT, since Fall is in full swing, I wanted a BBQ sauce with a little more Fall flavor going on. Pumpkin + BBQ Sauce = perfection! Less smoky than my other, and more Fall flavors… WIN!
Slather this on some meatballs and serve for Football Sunday. That’s what I did! Options are endless.
Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!
What is your favorite way to use BBQ Sauce? What is your favorite condiment?
Don’t forget to grab your copy of the Best of Paleo e-Coobkook! It’s on sale for 20% off until tonight at 11:59pm EST ONLY. Click here for more details and to buy!
Place all ingredients into a large pot (it will splatter slightly, so avoid using a small pot), and mix well to combine
Bring to a boil then reduce heat and let simmer for 10 minutes
Transfer to blender and blend until smooth
Taste and adjust spices to your liking (add more sweetness, spiciness as desired)
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